One Pan Honey-Mustard Chicken with Asparagus & Cherry Tomatoes

I am obsessed with these One Pan Dinners – as easy as throwing a protein and some veggies on a baking tray, adding a tasty marinade and popping in the oven to cook! This Honey-Mustard Chicken is one of my favourites, it tastes absolutely divine! You must make for dinner this week!!


One Pan Honey-Mustard Chicken with Asparagus & Cherry Tomatoes


Serves: 2



  • 2 organic chicken breasts
  • 1 bunch asparagus
  • 1 punnet cherry tomatoes
  • 10-12 Brussels sprouts
  • 1 tbsp cold-pressed olive oil
  • 1 tsp sea salt

For marinade

  • 1/4 cup cold-pressed olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 clove garlic
  • 2 tbsp parsley, chopped



  1. Preheat oven to 180°C.
  2. Cut Brussels sprouts and cherry tomatoes in half and arrange on a lined baking tray. Chop ends off asparagus and arrange on the same baking tray. Drizzle with 1 tbsp olive oil and season with sea salt.
  3. To make marinade, add all marinade ingredients to a small bowl and whisk until combined.
  4. Add two chicken breasts to the centre of the tray and spoon over marinade.
  5. Place tray in oven and bake for 30-35 minutes, until chicken breast is cooked and vegetables are golden.



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  • Michelle Talarico

    How much cold pressed olive oil is required? It says 1/4. Thank you!

  • Kirsten Fink

    How come only 180 degrees for the oven?

  • Nedi

    I just made this and it was so yummy!! I’m a flight attendant and this is going to be perfect for my dinners! Thank you JS! 🙂


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